Nutritional Facts

Directions

In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.Yield: 4 servings.

"This is really, really good. Have also made with butternut squash cubes instead of pumpkin. If you make w/ squash increase simmer time to 20 min or bake cubes in oven 20 min @ 350 degrees. The remaining of this recipe is the same."